Page 72

3.5

TRAINING FACILITIES FOOD AND BEVERAGE SERVICES NC II Based on a class intake of 25 students/trainees.

Space Requirement Lecture/Laboratory Area

Size in Meters

Area in Sq. Meters

Total Area in Sq. Meters

5 x 10

50

50

Wash Room

2x5

10

10

Tool Room/Supply Room

5x4

20

20

Circulation Area

5x5

25

25

Total Workshop Area :

3.6

105

TRAINER’S QUALIFICATIONS FOR TOURISM SECTOR (HOTEL AND RESTAURANT) FOOD AND BEVERAGE SERVICES NC II TRAINER'S QUALIFICATION (TQ II) • • • • • • •

3.7

Must have completed a Trainers Training Methodology Course (TM II) or its equivalent Must have at least 2 years industry experience Must be a holder of a Food and Beverage Servicing NC level II Must be of good moral character With pleasing personality Must have attended relevant bar service trainings and seminars (for bar tending trainer’s) Proficient in bar service (for bar tending trainers)

INSTITUTIONAL ASSESSMENT Institutional assessment is undertaken by trainees to determine their achievement of units of competency. A certificate of achievement is issued for each unit of competency.

___________________________________________________________________________________________________ TR - FOOD AND BEVERAGE SERVICES NC II Promulgated March 2005

72

TR F and B SERVICES NC II  

FOOD AND BEVERAGE SERVICES NC II TOURISM SECTOR (HOTEL AND RESTAURANT) TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY East Service Roa...

TR F and B SERVICES NC II  

FOOD AND BEVERAGE SERVICES NC II TOURISM SECTOR (HOTEL AND RESTAURANT) TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY East Service Roa...

Advertisement